Thai Coconut Soup {Tom Kha Hed}

Thai Vegetable Curry

19 ingredients

roasted oyster mushroom and miso cashew cream sandwich

11 ingredients

Easy 30-Minute Mushroom Vegetable Soup

16 ingredients · 30min

Balsamic Garlic Roasted Green Beans & Mushrooms

6 ingredients · 30min

Tom Yum mushrooms soup vegan

14 ingredients · 45min

Thai Quinoa Crunch

11 ingredients · 30min

pak choi, peas, miso soup (basil, spring onions)Method Bring a medium-sized pan of water to the boil. Add the sugar snaps or shelled peas and let them boil for two minutes, then lift them out with a draining spoon and drop them into a bowl of cold water. Warm the stock in a large pan. When the stock is hot, add the miso, stirring until it has dissolved. The stock should be very hot but not boiling. Finely slice the spring onions and add half to the stock. Halve the pak choi and push them down into the stock. Remove and discard the roots from the enoki mushrooms, then add to the stock too. Tear up the Thai basil leaves. Squeeze the juice from the lime. Divide the hot broth between four bowls, and add the remaining spring onions and the peas, basil leaves and lime juice. Pass soy sauce around at the table, leaving everyone to season as they wish.

9 ingredients

Mushroom Barley Soup

9 ingredients

Garlic Roasted Baby Bella Mushrooms

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Curried Carrot Noodle Soup

9 ingredients · 30min

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15 ingredients · 45min

Mushroom Dashi Noodle Soup

11 ingredients · 30min